Hummus Pasta

5 from 537 votes

This creamy vegan Hummus Pasta is a healthy Mediterranean inspired recipe! It's all made in one pot and ready in 15 minutes - perfect for a weeknight meal!

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When they say people from the Middle East add hummus to everything, it’s so true! I mean yes, we eat it mostly as a dip, but for my family, we also eat it in sandwiches, with crackers, and as a main dish topped with beef. I’ve also accidentally realized that hummus is amazing with pasta. I created a creamy tomato pasta last year and now I’m sharing this epic basic hummus pasta recipe!

Close up shot of the hummus pasta with a fork twirling the pasta
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What’s awesome about hummus pasta?

  • It’s totally vegan! The creaminess of the sauce comes from the hummus thinned out slightly with some pasta water.
  • There are no nuts in the recipe. Unlike most vegan creamy sauces that are cashew-based, this recipe doesn’t use any cashews or nuts, making it a great vegan pasta option for anyone who wants a creamy consistency without the nuts.
  • You can make this all in one pot/skillet. I cook the spaghetti first, drain it and set it aside. Then in the same pot I’ll make the sauce (which literally takes a few minutes) and then I bring it all together back in that same skillet. That kinda one-pot meal magic is truly a savior for busy weeknights!
  • This hummus pasta is easily adaptable and versatile. If you don’t like spinach or onions, you can leave them out. You can also add other greens like kale, arugula or parsley. And this pairs with everything from chicken, to shrimp, to salmon to a ginormous dinner salad.

How to make hummus pasta?

Basically it’s all about combining ready-made hummus with a little pasta water, and there’s your alfredo-like vegan sauce. What I like to do first though is to saute some onions and garlic in order to add a little more flavor to the sauce. After the onions are soft, I also add spinach and cook it just until it slightly wilts.

Collage of two images of a skillet with onions and garlic on one side and then spinach added on the next image

Then it’s hummus time! I sometimes use leftover hummus if I have some in the fridge or buy ready-made hummus from the grocery store. Next, add the hummus to the vegetables and thin it out with some pasta water. You can also use plant-based milk or vegetable broth, but I think pasta water is the easiest of the options, and flavors it perfectly.

Hummus added to the spinach, garlic and onions mixture

Once you mix everything together, it pretty much looks like an alfredo sauce with a smooth texture.

Cooked spaghetti added to the onions, garlic, spinach and hummus mixture

But this hummus pasta has zero cream and zero heavy feeling that can sometimes be associated with eating pasta with heavy cream. We always seem to have some leftover hummus in my house, so this is a pretty easy quick weeknight meal to use up pantry items. It’s hearty, healthy and full of hummus without anyone really knowing…how could you go wrong?

Hummus pasta in a large bowl

Tips to make hummus pasta

  1. Cook the pasta al dente. In order to allow the hummus to properly coat the spaghetti noodles, you’ll need to toss them in the heated hummus sauce for a couple minutes. So make sure whatever pasta you use is not over-cooked before this step for best results.
  2. Slowly add the the pasta water. Although you’ll reserve a whole cup of pasta water, I recommend adding half a cup to start and slowly adding more until you get the consistency you like.
  3. Make it low-carb by changing up the pasta. For a lighter version of this meal without as many carbs, you can use any low-carb pasta you like or even make it with zucchini noodles.
Close up shot of the hummus pasta with a fork twirling the pasta

Fore more vegan pasta recipes, check out:

If you make this healthy-ish feel good Hummus Pasta recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Hummus Pasta

This creamy vegan Hummus Pasta is a healthy Mediterranean inspired recipe! It’s all made in one pot and ready in 15 minutes – perfect for a weeknight meal!
5 from 537 votes
Servings 8 servings
Course Entree
Calories 299
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 2 tablespoons olive oil
  • 1 medium onion sliced
  • 2 garlic cloves sliced
  • 1 cup spinach
  • 1 cup plain hummus
  • 1 pound spaghetti pasta
  • Juice of 1 lemon + zest
  • ¼ cup chopped fresh basil plus more for serving
  • Pinch crushed red pepper


  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot to stay warm.
  • In a large skillet, heat the olive oil over medium heat. Add the onions and cook for 5-7 minutes or until fragrant and they soften. Add the garlic, and cook for 30 seconds, or until fragrant. Add the spinach and cook for 1 minute, or until is slightly wilts.
  • Add the hummus, about ½ cup of the pasta cooking water, the lemon juice and lemon zest, and stir until a creamy sauce forms. Add more pasta water to thin the sauce a little at time, as desired.
  • Transfer the cooked pasta to the skillet, turn off the heat and toss everything together. Top with basil and crushed red pepper.
  • Serve immediately with parmesan cheese or basil, if desired.


Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can make the pasta sauce up to a day in advance and then just add it to cooked pasta when ready.
Sourcing: Feel free to use any hummus you’d like. You can find it in the fresh deli section of most grocery stores. You can also use a homemade version if you’d like!
Substitutes: For best results, follow the recipe as is. However, if you prefer to skip the spinach or use different greens like kale, that works as well!


Calories: 299kcal, Carbohydrates: 48g, Protein: 10g, Fat: 7g, Saturated Fat: 1g, Sodium: 123mg, Potassium: 237mg, Fiber: 3g, Sugar: 2g, Vitamin A: 400IU, Vitamin C: 2.5mg, Calcium: 33mg, Iron: 1.6mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Entree

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Recipe Rating


  1. This is one of my family’s go to meals. We love the fresh lemony-ness—perfect for summer! And the hummus as the sauce is like magic. It makes it seem like this pasta is loaded with cream and cheese.

  2. I tried it, and it tasted weird. The lemon was too over powering, the texture was weird, and just I overall didn’t really like it. Give this recipe a try if you’d like!

    1. I’d recommend adding some of the lemon juice instead of squeezing a whole lemon in it next time if it’s too lemony. Definitely not for everyone, but worth a try – especially if you love hummus!

  3. Looking forward to trying this! I thought you had a recipe for roasted hummus pasta with tomatoes but I can’t find it!! Can you please comment with the link? Thank you

  4. I made this and made you recipe foe roasted cherry tomatoes and mixed thenm together (added some asparagus, red pepper, and broccoli) and it came out AMAZING

  5. I made this hours after watching the post on IG and it was a complete hit with my family! I doubled the batch so that I could make half with Banza pasta for my daughter who is gluten free. This was super easy, delicious, and quick to make. Even my husband loved it and he is always dubious about anything if is not ‘meat and potatoes’! I may run back to Whole Foods and grab a few more tubs of this hummus before it is gone! 5/5 stars!

  6. The pasta with hummus is so good 😊—-added pancetta and put kale instead coz I don’t have basil.

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